He has cooked with Oceana, March, and Tabla in NYC and the Four Seasons and Bacchanalia at Star Provisions in Atlanta

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.
Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community.
PAST WORK:
Oceana, NYC, New York;
March, NYC, New York;
Tabla, NYC, New York;
Four Seasons, Atlanta, GA;
Star Provisions, Atlanta, GA;
Bacchanalia, Atlanta, GA;
Seeds of Nutrition, Atlanta, GA;
Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1

Prepare your mise en place: Peel Vidalia onion; cut into quarters through blossom end. Dice 1 quarter, and thinly slice the remaining 3 quarters, keeping diced and sliced separate. Remove padron stem and seeds, then slice flesh thinly (while they vary in spiciness, padrons are typically fairly mild). Quarter tomatoes. Halve lime; cut 1 half into wedges, and reserve the other half for juicing. Run a knife all the way around avocado through stem, then open it into 2 halves. Use a spoon to scoop out the pit. Pick and chop cilantro leaves. Drain and rinse beans.

2

Place a sauté pan over medium-high heat, and add 1 tablespoon cooking oil. When the oil is hot, add sliced Vidalia onion. Cook while stirring until onions are translucent, tender and lightly browned, 5-6 minutes. Stir in padron, half the tomatoes, 1/2 teaspoon cumin, and 1/4 teaspoon PeachDish Salt. Remove from pan, and set aside to cool. Rinse and wipe pan clean, then set aside for later use.

3

Place pinto beans in a mixing bowl, and use the back of a fork to mash them. Gently mix in Vidalia-tomato mixture.

4

Use a spoon to scoop flesh out of each avocado half, and place in another mixing bowl. Use the back of a fork to mash avocado. Mix in remaining 1/2 teaspoon cumin, 1/4 teaspoon PeachDish Salt, chopped onion, remaining tomatoes and cilantro. Add juice from 1/2 lime. Taste and adjust seasoning as desired with PeachDish Salt.

5

Return sauté pan to medium-low heat. Add 1/2 teaspoon cooking oil. Place a tortilla (if your pan is large enough, cook two at a time) in the pan. Spoon about 1/6 of bean mixture to 1 side of the tortilla, top with about 1/6 of the cheese, and fold uncovered side of tortilla over the filling. Cook 1-2 minutes, and carefully flip. The quesadilla is ready when both sides are lightly browned and the cheese is melted. Repeat with the remaining tortillas, adding remaining 1/2 teaspoon cooking oil as needed.

6

Cut the quesadillas into wedges. Serve with guacamole and lime wedges on the side. Enjoy!